Instant Pot Murgir Korma - Creamy Bengali Chicken with Almonds

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recipe by Rinku Bhattacharya

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Chicken Korma is a rich-tasting chicken curry with Mughal roots. This dish is often laden with cream and cashew and almond pastes, making its preparation a very laborious process. In order to make this dish accessible for every-day celebrations in my household, I replace the cream with my favorite plain Greek yogurt and add in some almond meal to thicken the sauce. I also prefer chicken on the bone for this dish as that allows for a deep and full-flavored broth. Serve with rice.

Inspired by:

recipe updated Feb 4, 2020


  • Onion icon
    2 (280g)
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    1 tbsp (5g)
  • Cilantro icon
    2 tsp (1g)
  • Chicken thigh icon
    Chicken thigh
  • Cayenne pepper icon
    Cayenne pepper
    1 tsp (2g)
  • Greek yogurt icon
    Greek yogurt
    about ½ cup (120g)
  • Ground turmeric icon
    Ground turmeric
    1 tbsp (7g)
  • Salt icon
    1.5 tsp (9g)
  • Greek yogurt icon
    Greek yogurt
    2 tbsp (30g)
  • Oil icon
    3 tbsp (44g)
  • Sugar icon
    1 tsp (4g)
  • Ground cumin icon
    Ground cumin
    1.5 tsp (3g)
  • Water icon
    ¼ cup (60ml)
  • Almond meal icon
    Almond meal
    about ¼ cup (60g)
  • Tomato paste icon
    Tomato paste
    1 cup (264g)
  • Ground coriander icon
    Ground coriander
    1.5 tsp (3g)
  • Garam masala icon
    Garam masala
    1.5 tsp (3g)
  • Slivered almonds icon
    Slivered almonds
    1 tbsp (6g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Large serving bowl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Inner pot
  • kCook icon Large mixing bowl

Step preview

  1. Add chicken thighs to a clean large mixing bowl
  2. Rub cayenne pepper, greek yogurt, ground turmeric and salt onto the chicken then set aside
  3. Whisk greek yogurt into a clean small bowl then set aside
  4. Add oil to the inner pot
  5. Pre-heat until hot - Sauté, Normal
  6. Then add onion to the inner pot
  7. Add sugar to the inner pot gradually while stirring occasionally
  8. Cook until lightly browned - approx 6 min
  9. Transfer one third of onions to a clean small bowl
  10. Add garlic clove and ginger to the inner pot
  11. Cook - approx 2 min
  12. Stir chicken into inner pot
  13. Stir ground cumin, water, almond meal, tomato paste and ground coriander into the inner pot
  14. Heat until simmering
  15. Cancel - Sauté
  16. Close and lock the lid and turn the steam release handle to Sealing
  17. Pressure cook - Manual, High, 5 min
  18. Natural release - 10 min
  19. Quick release
  20. Stir well
  21. Stir garam masala into the inner pot
  22. Stir onion mixture into inner pot
  23. Transfer content of inner pot to large serving bowl
  24. Garnish with slivered almonds and cilantro
  25. Drizzle large serving bowl with yogurt
  26. Serve
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